Pork and Chorizo Stew

Pork and Chorizo Stew

This Pork and Chorizo Stew is a twist on one of my favourite recipes on the blog, Pork and Cannellini Bean Stew, and is influenced by a recent trip to Spain. Paprika oozes from the chorizo to give the dish a deliciously rich taste. It’s easy to make and comforting to eat, the flavours don’t disappoint.

Pork and Chorizo Stew

December 13, 2018
: 3/4
: 10 min
: 1 hr 30 min
: 1 hr 40 min
: Easy

A hearty stew with the flavours of Spain


  • 500g belly pork, sliced
  • 50g chorizo
  • 1 onion, chopped
  • 200g canned cannellini beans
  • 200g canned chopped tomatoes
  • 100ml water
  • 1 teaspoon paprika
  • 2 bay leaves
  • 4 tablespoons extra virgin olive oil
  • handful of parsley, chopped
  • 1 teaspoon dried fennel seeds
  • salt and pepper
  • Step 1 Heat the olive oil in a pan and fry the belly pork and chorizo on a medium heat for 5 minutes.
  • Step 2 Add the onion and cook for a further 3 minutes, then add the rest of the ingredients: paprika, cannellini beans, canned tomatoes, bay leaves, dried fennel, parsley, water, salt and pepper.
  • Step 3 Bring to the boil, reduce heat to low, cover with a lid and simmer for 1½ hours or until the meat is tender. Serve with mash or crusty bread and garnish with parsley.

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